Entree: Kenya – Rift Valley – Sukuma Wiki (Braised collard greens sautéed with onions and tomatoes, commonly served with ugali for a hearty Kenyan main)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) collard greens (sukuma wiki), stems removed and thinly sliced
- 3 tbsp (45 ml) vegetable oil or sunflower oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium tomatoes, chopped (about 10 oz (300 g))
- 1 small green bell pepper, chopped (optional)
- 1 tsp (5 g) ground coriander
- 1/4 tsp (0.5 g) ground black pepper
- 1/2 cup (120 ml) water or vegetable stock
- Salt to taste
- 2 tbsp (30 ml) lemon juice or a splash of vinegar (optional)
- For ugali:
- 4 cups (960 ml) water
- 2 cups (300 g) yellow maize meal (cornmeal)

Show original ingredient measurements

- 1 lb (454 g) collard greens (sukuma wiki), stems removed and thinly sliced
- 3 tbsp (45 ml) vegetable oil or sunflower oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium tomatoes, chopped (about 10 oz / 300 g)
- 1 small green bell pepper, chopped (optional)
- 1 tsp (5 g) ground coriander
- 1/4 tsp (0.5 g) ground black pepper
- 1/2 cup (120 ml) water or vegetable stock
- Salt to taste
- 2 tbsp (30 ml) lemon juice or a splash of vinegar (optional)
- For ugali:
- 4 cups (960 ml) water
- 2 cups (300 g) yellow maize meal (cornmeal)

Instructions

1. Prepare the ugali: bring 4 cups (960 ml) water to a vigorous boil in a heavy saucepan. Reduce heat to medium, add the maize meal gradually while stirring constantly with a wooden spoon to avoid lumps. Continue stirring and pressing the mixture against the sides until it becomes thick and pulls away from the pan, about 6–8 minutes. Remove from heat, shape into a mound, cover and keep warm.
2. While the ugali cooks, heat the oil in a large skillet or heavy pan over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
3. Add the minced garlic and chopped green pepper (if using) and cook 1–2 minutes until fragrant.
4. Stir in the chopped tomatoes and ground coriander, simmering until the tomatoes break down and create a saucy base, about 5 minutes.
5. Add the sliced collard greens in batches, stirring to wilt and combine with the tomato mixture. Pour in 1/2 cup (120 ml) water or stock, cover, and cook for 6–8 minutes until the greens are tender but still vibrant.
6. Uncover, increase heat slightly, and cook off excess liquid if needed. Season with salt, black pepper and lemon juice or vinegar if using. Taste and adjust seasoning.
7. Serve the sukuma wiki hot alongside portions of ugali, tearing off pieces of ugali to scoop the greens.